Recipe: Four Pepper Jelly (canning recipe)

This has 4 kinds of peppers, cannot seem to locate one with more than that now.

Pepper Jelly

2 green bell peppers
2 red bell peppers
2 yellow bell peppers OR any combination of the above
4 Habanero/Scotch Bonnet peppers OR 6 jalapeno peppers
5 1/2 cups sugar
2 cups WELCHES White Grape Juice
1 cup HEINZ cider vinegar
1/4 cupfresh lemon juice
2 pouches CERTO (DO NOT SUBSTITUTE)

Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed.

Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes.

Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan.

Add the cider vinegar, and sugar. Bring to a hard boil.

Add the lemon juice and CERTO. Stir well. Bring back to a hard boil; boil 1 minute. Remove from heat and skim.

Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes.

Serving Ideas: Serve with cream cheese and crackers